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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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Vegan & Gluten-Free Broccoli Pasta Salad.

I have been thinking about making this next creation for weeks now.  I’ve even bought three separate heads of broccoli with the intention of bringing this recipe to life, all of which ended up frantically being roasted at their last stage of green-ness. 

I don’t know why it took me so long, but I’m glad I didn’t throw in the towel.  This pasta salad is a perfect addition to any summer party menu – light, refreshing, and healthy!  Did I mention it is also vegan?  Guess what?  It’s gluten-free too!

Vegan & Gluten-Free Broccoli Pasta Salad

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(Print this recipe!)

Ingredients: (makes 6 servings)

  • 16 oz bag brown rice fusilli pasta (gluten-free)
  • 1 large head of broccoli
  • 1 cup grated carrot (~4 medium carrots)
  • 1/2 cup raisins
  • 1/4 cup sliced almonds
  • 1/2 cup Nayonaise (or light mayo)
  • 1 tbsp rice vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • salt to taste

Instructions:  Start by cooking pasta according to package directions. 

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While the pasta cooks, chop broccoli into small florets and set aside.

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In a small bowl, whisk together the Nayonaise, vinegars, honey, and salt.  I prefer this dairy-free mayo because it is much lower in both calories and fat than even light traditional mayo.  For another vegan alternative, Vegenaise can also be used.

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Set dressing aside once combined.

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Carefully grate carrots and try not to cut your wrist on the grater like I did.  Ouch.

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Once pasta is finished cooking, use a slotted spoon or strainer to remove cooked pasta and transfer to a colander in the sink.  Very important – DO NOT drain the pasta water!  Run cold water over pasta for 30 seconds to stop any carryover cooking.

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Once the pasta water has come back to a boil, drop the broccoli florets into the water to blanch quickly for just 1-2 minutes.  You don’t want to over-cook the broccoli, just heat enough to soften the slightest bit.

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Remove broccoli with slotted spoon and add to colander on top of pasta.  Give it another shot of cold water to stop any additional cooking.

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Transfer pasta and broccoli to a large mixing bowl and top with carrots, raisins, and almonds.

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Add dressing and toss to combine.  Season generously with salt.

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Serve with your favorite summer side dish!  Best enjoyed warm or at room temperature.

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The dressing is light and sweet – just enough to bring a delicious creamy flavor without all the heaviness of traditional pasta salads.

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Bonus points if you recycle the pot of water for a third time, and toss in a few ears of corn. 

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I keep hearing that is 100+ degrees on the east side of the country.  Sounds like you all could use a refreshing meal like this!  I won’t tell you that it’s still 65 with a cool breeze out here in Seattle.

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The great thing about this pasta salad is that it’s tasty and simple enough to be a hit with any crowd, but being vegan and gluten-free, it can also solve those tricky situations where you have dietary restrictions within your family or group. 

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As always, I hope you enjoy!

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84 Comments so far
Leave a comment

Sarah     at 8:25 am

This is PERFECT. I’m a vegetarian, and my sister-in-law is allergic to wheat (among about 5 other things). This is something I can make, and everyone will be happy. I’m so excited about this-thank you for posting!

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Lauren @ Hungry Child in the City     at 9:03 am

This looks extremely refreshing and tasty. You are correct, it’s about a zillion degrees in NYC. I totally need something like this to cool me down! I love that it’s gluten free. So many meals are not, it’s hard to find great GF recipes, so thank you :)

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Marissa     at 9:34 am

Yumm! I’ve been looking for a good, wholesome broccoli salad recipe for ages (its something I always love to get at salad bars but can never seem to get right at home) and this just might fit the bill! Can’t wait to try it!

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Elisabeth     at 10:05 am

Ahhhh! So jealous of your weather right now – it was 98 and 100 the past two days in NW Ohio. I have a coworker who is moving back home to Oregon now that his fiance finished grad school here. He was talking about living 30 min from the coast and the awesome summers… I think I’m moving to the NW!

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Stephanie     at 11:56 am

I made this but used Craisins instead of raisins (just used what I had) and added pepperoncini for a little kick. I’m in Texas, what can I say. YUMMY!!! Thanks for the recipe and good luck with your pregnancy!

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Lauren @ La Dolce Pita     at 12:02 pm

That broccoli looks gorgeously green. Can’t wait to try this – it will be my first venture into gluten-free cooking, and I’ve never tasted Vegenaise before!

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Adriane     at 1:06 pm

I’m not vegan, nor do I ‘need’ to be gluten free, but I’m making this! It looks amazing and would be a big hit. I have super picky in-laws (velveeta block is the only cheese they’ll eat and pimento loaf is their favorite sandwich) but I may be able to sneak in a healthy alternative at the reunion this year. Thank you! ps-It’s 92 with thunderstorms here in Florida…But we’re used to it. :)

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Sophiegoose     at 2:03 pm

I love the amount of broccoli in this salad. I hate when pasta salads are almost all just pasta!

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Erin     at 4:31 pm

does the honey go in the dressing mixture??

[Reply]

Kate @ NaturaStride     at 4:40 pm

Nice – the raisins are an awesome add. I’ll definitely have to remember this to bring to a BBQ this year – thanks!
Have a fun weekend :)

[Reply]

Nikki     at 10:41 am

Just made this for a picnic in the shade later today here on the east coast, but used cranberries instead of raisins (personal preference), and Veganaise. I assumed the honey went in the dressing mixture…

Great recipe! Easy and cheap. Love your site!

[Reply]

Jaime     at 11:18 am

I’ll switch out the honey for agave nectar, but other than that this looks absolutely perfect. We’re in full-blown summertime mode over here. Salads are king.

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Miranda @ Working Mom Works Out     at 7:36 am

I’ve never tried that GF pasta. What was the texture like?

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Jo     at 7:27 am

Yay, I just made&enjoyed this dish! I wanted to try it since I saw the recipe, but when my mom brought in baby carrots from our garden, I knew today was the day tehe. I loved it to bits, and that’s a lot coming from a broccoli-apprehensive person hehe.
I sliced rather than grated my carrots though because they were small and not rough at all, and it was delicious, I really appreciated the crunch they provided.

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Kathleen     at 2:30 pm

I made this for a pot luck and was so happy I set aside a bit because the crowd devoured all that I brought!
This recipe was excellent. As I struggled to get all the noodles out of the water with a slotted spoon, the thought occurred to me that I could have thrown the broccoli in during the last few minutes and strained it all at once. The other thought I had was to blanch the broccoli first and cook the noodles in the broccoli water instead of the other way around. Next time, and there certainly will be a next time.

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Heidi     at 11:11 pm

I did a quick search on your site for broccoli and found this recipe. We’ve had an outstanding supply of broccoli from our garden this year and I wanted to find a new way to prepare it. I made some minor adjustments based on what we had in the house and it was a major hit with my kids, ages 3 and 5. They even took seconds! It was delicious and easy to prepare.

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Jo     at 8:10 pm

I wanted to love this but the finished result was rather unappetizing. I felt it was important to say so because all but maybe 2 of the other comments say how delicious the recipe sounded. Not many actually made it.

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The gluten free pasta salad recipe collection! Pasta and not only. | Chocolate Spoon & The Camera     at 11:56 am

[…] ttp://www.dailygarnish.com/2011/06/vegan-gluten-free-broccoli-pasta-salad.html with broccoli […]

Broccoli Pasta Salad     at 5:53 pm

[…] one of my favorite quick dinners to whip up! This is slightly adapted from dailygarnish’s recipe. I changed the type of pasta, adjusted the amount of almonds and raisins, and increased the […]

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